Nas Projects

BBQ Ribs 🔥🔥🔥

Kim Bagley Recipe
Cooking with Kim Bagley

BBQ Ribs Recipe

Recipe serves: 4

Ingredients
2kg ribs of choice (pre-cooked)
Bbq spice rub
(BBQ spice, paprika, Cayenne pepper, garlic powder)
Salt to taste

Method

Spice Ribs with a BBQ rub or spice and salt to taste. Place on Meduim coals and braai Basting every 5 minutes 10 to 12 minutes on each side.
Or oven bake on 220°C for 30 minutes basting every 10 minutes.

Remove and brush with additional BBQ sauce.

BBQ sauce Recipe:

½ cup brown sugar
¼ cup soya sauce
1 Tbs Worcestershire sauce
1 cup Tomato sauce
3 to 5 Tbs (according to taste) brown Vinegar

Method for Sauce

Add all of the above ingredients in a sauce pan and cook until sugar dissolves and sauce reduces to a sticky consistency about 20 minutes.
Adjust sauce to your own taste. If you want it sweet add more sugar. If you want it more sour add more vinegar.

Beef with Broccoli 西蘭花炒牛肉

1. Marinate 8 oz of beef with 1 Tbsp of soy sauce, 1 tsp of white pepper powder, 1 Tbsp of cornstarch mixed with 1 Tbsp of water and 1 Tbsp of oil for few hours
2. Cut 2 crown of broccoli into pieces, set aside
3. Cut 1 small carrot into small slices, set aside
4. Medium heat cooking pan with 1 Tbsp of oil with 2 cloves of garlic
5. Add beef stir-fry to medium well, take it out and set aside
6. Add broccoli and carrot into the same pan, then add 1 Tbsp of soy sauce, 1 Tbsp of oyster sauce, 1/2 tsp of white pepper powder stir fry for a minute.
7. Add 1 cup of chicken broth and let the broccoli cook for few minute.
8. Add cornstarch mixed with water to thicken the sauce, then add beef
9. Add 1 tsp of sesame oil, ready to serve

Snappy Chef

Lemon Butter Chicken

Easy, one skillet dinner recipe idea for tender chicken thighs with the creamy lemon butter sauce poured all over the top. The delicious sauce is the star of this dish!

Ingredients

7-8 bone-in, skinless chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup chicken stock
½ cup heavy cream
¼ cup grated Parmesan or Pecorino Romano
Juice of 1 lemon
2 teaspoons dried thyme
3 cups baby spinach

Instructions

Preheat oven to 400 degrees F.
Season chicken thighs with paprika and enough salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes (do not let it burn). Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 5 minutes (you don't want the spinach to wilt too much). Return chicken thighs to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately by placing chicken on plates and spooning sauce over it. Enjoy!

Author: Ashley

Just another thought, if they put the vaccine in booze bottles, the whole country would be vaccinated by next week

Just a thought for the week ahead, I wonder if the receptionist at the s***m bank has ever said to a guy there, thanks for coming

Having s*x after 60 is significantly more exciting, we never know whether we will have an or**sm, or a stroke or even cramps

To all my friends, associates, family and cousins, may you all have a very prosperous, happy, healthy and wealthy new year

I hate making spelling mistakes and being dyslexic, make one mistake and everything is urined

Lamb Neck Potjie


4 tbsp oil
1kg lamb neck pieces
Salt and pepper
200g baby onions, peeled and halved
1 garlic bulb, cloves separated and peeled
4 tbsp coriander seeds, roughly crushed
2 tbsp cumin seeds
2 tsp dried chilli flakes
2 tbsp tomato paste
2 sprigs rosemary
4 sprigs thyme
250ml Clover Krush Berries
250ml lamb stock
300g fingerling potatoes, halved
4 carrots, peeled and cut into chunks
30g coriander, chopped

Heat oil in a cast iron pot over the fire.

Season the lamb generously with salt and pepper, then brown in the hot oil.

Add the baby onions then cook until onions are browned.

Add garlic, coriander, cumin, chilli flakes, tomato paste, rosemary and thyme then stir and cook for a minute.

Deglaze the pot with berry juice and stock then stir again.

Layer the potatoes on top, followed by the carrots then season with salt and pepper – do not stir again

Place the lid on top then leave to simmer gently for 2 hours or until the meat is tender – test this by piercing the meat with a knife, but DO NOT stir the potjie during cooking. You may need to add extra stock during cooking.

Stir through the coriander before serving.

Serve with braai potbrood.